BROCCOLI, HAM, AND MOZZARELLA BAKED WITH EGGS

This casserole is packed with broccoli, ham, and Mozzarella with just enough egg to hold everything together. It’s a filling, low-carb breakfast casserole that is great even for lunch or dinner. For an easy and super quick breakfast, store this casserole in the fridge for up to a week and simply reheat. Plus, this easy recipe is very versatile. You can vary the ingredients based on what is available.

INGREDIENTS

10 eggs, beaten well

6 c. chopped broccoli pieces, blanched for about 2 minutes, then drained well

1 c. grated Mozzarella

2 c. diced ham

1/3 c. thinly sliced green onion (optional, but good)

fresh-ground black pepper, to taste

1 teaspoon Spike Seasoning (or other all-purpose seasoning blends)

HOW TO MAKE BROCCOLI, HAM, AND MOZZARELLA BAKED WITH EGGS

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C. Using a nonstick spray, grease a 9 x 12-inch casserole dish.

Step 2: In a medium-sized pot, pour in water and bring to a boil.

Step 3: In the meantime, dice the ham, slice the green onions, and measure the mozzarella cheese.

Step 4: Add the broccoli to the boiling water and cook for just 2 minutes. After 2 minutes, pour the broccoli into a colander and drain well.

Step 5: In the prepared casserole dish, layer the broccoli, ham, mozzarella, and green onions (optional). On top, sprinkle the Spike Seasoning and fresh-ground black pepper. Over everything, pour the beaten egg.

Step 6: Stir everything using a fork until just coated in egg. Place in the preheated oven and bake for about 35 to 45 minutes or until the mixture is set and beginning to lightly brown.

Step 7: Remove from the oven when done and serve the casserole with sour cream if desired. You can store this in the fridge for at least a week and simply reheat it in the microwave.

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